£14.99
Pan charred Haddock Fillets, finished on a bed of Winter Vegetable Ratatouille served with Garlic Kale and a Caper and Thyme Beurre Blanc Sauce
Recipe Details
Pan charred Haddock Fillets, finished on a bed of Winter Vegetable Ratatouille served with Garlic Kale and a Caper and Thyme Beurre Blanc
Cooking Time: 40 minutes
What you’ll need:
Nutritional information*
Ingredients contain
Haddock Fillets (FISH), Swede, Potato, Carrot, Celeriac (CELERY), Thyme, Capers, Lemon, Kale, Garlic Puree (SULPHITES), Butter (DAIRY)
Allergens – SULPHITES, DAIRY, CELERY, FISH,
Crispy burnt Purple Sprouting Brocolli with sweet Roast Onion Corn Grits and a deep Creole Sauce finished with a fresh Cucumber Pico De Gallo
Lively summer Risotto cooked with Broadbeans and fresh Peas with notes of Lemon and Mint then finished with White Wine a Swperbox Walnut Dukkah
Pan Roasted Heritage Pork Chop on a bed of Roast Carrot and Curly Kale with a Celeriac and Swperbox homemade Mustard Puree then finished with a Toasted Walnut Pangrattato
Recent Comments